Creamy Mushroom Basil Pasta

Name: Creamy Mushroom Basil Pasta
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Garlic clove (~ 0.1 oz); 4.4 oz Mushrooms; 1 Onion, red (~ 3 oz); 10 leaves of Basil, fresh (~ 0.1 oz); 2⁄3 cup Vegetable broth; 2 tsp Cornstarch; 3.5 oz Tofu; ¼ cup Vegan cream cheese; 3.5 oz Farfalle, whole grain; 1 tsp Canola oil; 1 Tbsp Water; 1 tsp Thyme leaves, dried; Salt; Black pepper

Enjoy our vegan recipe Creamy Mushroom Basil Pasta by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories	3052 kJ (729 kcal)
Protein	38 g
Fat	27 g
Carbohydrates	75 g
Fiber	17 g

Utensils:

cutting board, plate, chef's knife, pasta colander, Spoon, non-stick frying pan, bowl, spatula, pot, cooking spoon

Recipe instructions:

1

Coarsely chop the onion and tofu and finely dice the garlic. Put the tofu in one bowl and onions and garlic in a second one.

1 Onion, red (~ 3 oz)
3.5 oz Tofu
1 Garlic clove (~ 0.1 oz)

2

Slice the mushrooms and set aside.

4.4 oz Mushrooms

3

Heat the canola oil in a non-stick frying pan over high heat. Fry the tofu for approx. 1-2 minutes until golden brown. Turn the heat to medium, add the garlic, onion, and thyme and continue to fry until the onions turn translucent.

1 tsp Canola oil
1 tsp Thyme leaves, dried

4

Add the mushrooms and fry for approx. 5 minutes until the mushrooms are golden brown.

5

Cook the pasta according to the package instructions. Mix the starch with cold water.

3.5 oz Farfalle, whole grain
2 tsp Cornstarch
1 Tbsp Water

6

Deglaze with vegetable broth and let simmer for approx. 5 minutes. Stir in the cream cheese and starch and let simmer for 2 more minutes. Turn of the heat and season with salt and pepper.